Sunday, December 30, 2012

Did you receive a holiday gift of Williams-Sonoma's highly prized butternut squash puree? Well,I was a fortunate recipient of this organic, savory puree from my daughter's very thoughtful mother-in-law! You know if someone gives me a food product, I'm probably going to develop a recipe for a post. Although I'm sure the savory soup recipe on the jar is delicious, I wanted to try something different. When I ran a couple of thoughts by my daughter, she immediately zeroed in on the idea of pancakes! For the leftover puree, I developed a sublime, comforting and simple creamy soup.

These hearty pancakes are a great way to begin the New Year...enjoy with maple syrup and toasted pecans for a glorious New Year Eve's supper or New Year's Day brunch!

In a medium bowl, whisk together the milk, squash puree, eggs, vegetable oil and vinegar.

Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined.

Heat a skillet or electric griddle to medium low or 375º, or until a droplet of water skitters around the pan.

Lightly grease the skillet or griddle with the shortening.

Using a large scooped spoon, measuring cup or pitcher, pour about 1/4 c. of batter for each pancake onto the hot pan...don't crowd the pancakes.

Cook until the cakes are puffy, full of bubbles and the edges are cooked. Turn once and cook until the other side is done or golden brown. You can keep the pancakes warm in a preheated 250º oven as you cook: Place in a single layer on an ungreased cookie sheet, cover lightly w/foil and transfer to the warm oven.*

For the toasted pecans: Just toast in a frying pan over medium high heat, stirring frequently until they smell fragrant and become lightly browned.

*Tip
You can freeze the pancakes for up to six weeks: Place in an air-tight freezer bag with pieces of wax paper between the pancakes...then place in another freezer bag. Reheat in the microwave by stacking up to 3 frozen pancakes at a time on a microwavable plate and heat on high about 20 seconds per pancake...being careful not to create tough pancakes by overcooking.

Add a nice dollop of butter to your stack with a generous amount of maple syrup and toss on some toasted pecans for an extra special treat! You'll enjoy a healthy and delicious start to the New Year with these delightful and comforting pancakes for breakfast, brunch, lunch or supper!

Creamy Butternut Squash Soup

For each cup of Williams-Sonoma Butternut Squash Puree, whisk in 1/3 c. half and half and 1/8th tsp. freshly ground black pepper. Heat the soupto a simmer in a saucepot on medium low heat, reduce heat to low and cook just until hot. This puree is well seasoned and spiced; so if you use another butternutsquashpuree, you might want to add a little more spice and/or seasoning to taste... the spices used in the pancakes are a good guideline, along with salt, if necessary, in addition to the black pepper.

Love your pancake recipe. I use the same spice combination when I make wholewheat pumpkin pancakes. Thanks for a great new pancake recipe. My kids love pancakes so I am always trying to sneak some healthy additions into them.

Thank you Jill from Dulce Dough!

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